She has mostly crafted her wines using de-stemmed grapes and a more ‘standard’ maceration/fermentation process, as opposed to “carbonic maceration,” wherein whole grape clusters, with berries intact, are sealed up in a closed tank with CO2 to carry out their transformation into wine. Since 2015, however, Anne-Sophie has produced “Cocottes” via carbonic maceration, her nod to tradition in Beaujolais cru villages like Fleurie. So, with Cocottes (for which she also created the label art), you get bright, juicy Fleurie that was bottled in the Spring following the vintage, but you also get an Anne-Sophie Dubois level of aromatic nuance and mineral backbone.